Momos are omnipresent in Nepal. You'll find them everywhere: From little eateries lining traffic-clogged roads to fine restaurants in five-star hotels. These steamed dumplings come filled with vegetables, chicken, or even buffalo meat. You can share a plate of these flavourful parcels as an appetiser, or have it to yourself as a meal on its own. Whether they're shaped like half moons or presented as juicy, little pouches, they're always sided with a spicy, tomato-based chutney that elevates this humble dumpling from good to great. Here, the chefs from Hyatt Regency Kathmandu share their recipe for this traditional Nepali favourite.  

 

Here's what you'll need for the momo chutney:

100ml mustard oil

50g garlic, sliced

50g ginger, sliced

15g green chili, sliced

10g turmeric powder

1kg tomatoes, chopped

200g sesame seeds, roasted

10g pepper

Salt, to taste

50g coriander, chopped

15ml lemon juice

How to make it

1. Heat mustard oil in a pot.

2. When the mustard oil is hot, sauté garlic and ginger until they turn light brown. Add green chili and turmeric powder and continue to sauté for another 5 minutes. 

3. Add tomatoes and cook them till they start to break down. Add sesame, pepper, salt and coriander. Stir well to combine and let the mixture simmer for 10 minutes. 

4. Take the pot off the fire and let the mixture cool. 

5. Once the mixture is cool, pour it into a blender and blend until the sauce reaches a smooth consistency without any lumps or coarse particles. Finish with lemon juice and check the seasoning. Add more salt or peper to taste.  

Here's what you'll need for the chicken momos:

100g flour

20ml water

100g chicken, minced

25g onions, chopped

10g ginger garlic paste

10g chopped coriander

5g cumin powder

1 tbsp chopped chili

½ tbsp salt and pepper, to taste

5ml soya sauce

How to make it 

1. Make the dough by mixing the flour and water. Knead well to combine. 

2. In a mixing bowl, combine chicken mince, chopped onion, ginger garlic paste, chopped coriander, and cumin powder.

3. Add chopped chili, soy sauce, salt, and pepper into the mixture. Stir well to combine. 

4. To prepare the momo skin, shape dough into small balls that are about 1-inch wide. Using a rolling pin, flatten the dough balls onto the kitchen counter, ensuring they retain their round shape.

5. Portion out a teaspoon of chicken mince mixture into the centre of the momo skin. To shape the momo, bring the edges of the dough towards the centre, pinching and twisting the dough to form a series of pleats. 

6. Cook in a steamer for 10 minutes and serve immediately with the momo chutney.

To view more recipes from our #SaturdaySessions series, click here.

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